May 2022, Rishon Le’zion
During its meeting held May 23rd, the BARD (U.S.-Israel Binational Agricultural Research and Development Fund) board of directors approved the funding of grants and fellowships of joint US- Israel agriculture research and development to the sum of $6.5 million. This year, BARD to 21 research projects and six postdoctoral fellowships through the Va'adia-BARD fellowship program, two graduate student fellowships, and one BARD senior research fellowship supporting an American scientist who will conduct research in Israel.
As part of the fund’s strategy of increasing the engagement of academia with the private sector, a new program was recently announced. It is an investment of NIS 40 million over the next five years to support joint U.S-Israel food and nutrition research. The food and nutrition program will run jointly with the Israel Innovation Authority and support Israeli researchers who partner with Israeli companies that deal with food and nutrition and collaborate with U.S. scientists who were funded by USDA-NIFA.
Mr. Oded Forer, Minister of Agriculture and Rural Development: "Israel, with its limited resources, is in the forefront of the development of technologies aimed at effective use and reuse of water in agriculture, postharvest solutions and maximizing production with limited resources.
Israel has a long-standing partnership with the United States. Today both Israel and the U.S face similar food security challenges. It is crucial we prepare for our future challenges. I wish to tighten our cooperation. BARD is an excellent platform for collaboration, one that has worked well for many years.? I intend to strengthen this partnership fostered by BARD”.
Prof. Yoram Kapulnik, BARD's executive director "BARD-funded research has exhibited excellent academic, agricultural, and economic merit. We aspire to give the research community the platform to do even more. Our goal is to streamline the path from production and consumption to better nutrition and health. Unfortunately, global progress in food production has not resulted in more sustainable solutions for food production or in better nutrition. We are looking for ways to improve it”.